Soy Curl Chicken
Soy Curl Chicken is a delicious plant-based chicken alternative made with soy curls and savory seasonings. It’s packed with protein and pan-fried until golden with lightly crisp edges and a tender, meaty center. Ready in under 25 minutes, it’s an easy addition to salads, sandwiches, tacos, and soups, or a vegan swap for chicken in your favorite meals.
PREP TIME
15 minutes
COOK TIME
10 minutes
INGREDIENTS
9
Serves: 3
Ingredients
- 2 cups2 cups2 cups Hot Water
- 2 tsp2 tsp2 tsp Vegetarian No-Chicken Bouillon - Better Than Bouillon
- 4 oz4 oz4 oz Soy Curls - Butler Foods, (about 2 ½ cups)
- 2 Tbsp2 Tbsp2 Tbsp Nutritional Yeast
- 1 tsp1 tsp1 tsp Garlic Powder
- 1 tsp1 tsp1 tsp Onion Powder
- 1 tsp1 tsp1 tsp Salt
- 0.25 tsp0.25 tsp0.25 tsp Black Pepper
- 2 Tbsp2 Tbsp2 Tbsp Olive Oil, (or another neutral cooking oil)
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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- In a large bowl, stir together the hot water and vegan chicken bouillon until dissolved.
- Add the soy curls and press them beneath the surface so they're fully submerged. Soak for 5–10 minutes, until the soy curls have softened, expanded, and absorbed most of the broth.
- Place a colander over another bowl and drain the soy curls, reserving the broth. Gently squeeze the soy curls to remove excess liquid — you want them hydrated but not dripping wet. If they end up too dry, you can add some of the reserved broth back later.
- Return the drained soy curls to the mixing bowl and add the nutritional yeast, garlic powder, onion powder, salt, and pepper. Toss until evenly coated. If the soy curls look too dry or aren't absorbing all of the seasonings, add 1 tablespoon of the reserved broth at a time until they are evenly coated and no longer look dry. You likely won't need more than 2–3 tablespoons.
- Heat the olive oil in a large skillet over medium heat. Add the soy curls and toss to coat in the oil, then spread them into an even layer. Cook undisturbed for 3–5 minutes, until lightly browned on the bottom. Stir and continue cooking for 2–3 minutes, until evenly browned throughout.
- Remove from the heat and season with additional salt or seasonings to taste, if desired. Serve warm in grain bowls, salads, wraps, sandwiches, pasta, tacos, soups, or however you like.
Notes
- "Chicken" broth: I like to use Better Than Bouillon Vegetarian No-Chicken Base for the most chicken-like flavor. It's available in many grocery stores near the broths, or online. If you don't have it, vegetable bouillon works too, or you can replace the water and bouillon with vegetable broth or another broth.
- Oil: I recommend using the full 2 tablespoons of oil to help the soy curls develop crisp, golden brown edges and a richer flavor. However, if those aren't a priority or you're looking to reduce the fat, you can reduce the oil to 2–3 teaspoons or omit it altogether and sauté the soy curls in a splash of the reserved soaking broth instead.
- Storage & reheating: Store leftovers in an airtight container in the refrigerator for up to 5 days. Reheat in the microwave in 1-minute intervals or in a skillet over medium heat until warmed through. If needed, add a splash of water or broth to prevent the soy curls from drying out.
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About This Recipe
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Entrées Other Sugar Alcohol Free| This is our estimate based on online research. | |
| Calories: | 92 |
| Fat: | 9 g |
| Carbohydrates: | 2 g |
| Protein: | 1 g |
| Cholesterol: | 0 g |
| Sodium: | 715 mg |
| Fiber: | 0 g |
| Sugars: | 0 g |
| Sugar Alcohol: | 0 g |
| Calculated per serving. | |
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